Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

1, Department of Biotechnology and Food Sciences, Technological Institute of Sonora, 5 de Febrero 818 sur, Col. Centro, 85000, Ciudad Obregón, Sonora, Mexico. 2, Department of Research and Postgraduate Studies in Food Science, University of Sonora. Blvd. Luis Encinas y Rosales S / N, Col. Centro, Hermosillo, Sonora 83000, Mexico. 3, Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. 46, Colonia la Victoria, 83304, Hermosillo, Sonora, Mexico. 4, Department of Chemical Biological Sciences, University of Sonora. Blvd. Luis Encinas y Rosales S / N, Col. Centro, Hermosillo, Sonora 83000, Mexico. 5, Department of Food Engineering, Federal University of Ceara UFC, Mister Hull Av, 2297, Bl. 858, Pici Campus, Fortaleza, CE, 60455-760, Brasil Fortaleza, Brasil